Beefy Brown Onion Soup For The Ego

“Don’t worry, we all look terrible with these masks on, Maricha,” Said an acquaintance I greeted in the grocery store today.  All I’d said was “Ha-wow!”  as my mask ballooned into my mouth.  It’s a reminder that we’re all navigating these times together, which can make you feel less alone.

I didn’t think I looked that bad when I gave myself the once-over this morning.  With my red beanie, to keep my ears under wraps, and matching scarf thrown casually around my neck, I thought I looked quite sassy.  What I have realised in these times of COVID-19 and masks is that I need to lip-read. Puzzlement was etched on our faces as we realised we couldn’t hear properly.  She stepped forward and repeated herself.  By now, my spectacles had misted over;  not only could I not hear her, but I also couldn’t see her through the fog either.  I was at a loss as I tried to de-mist my multifocal. 

Modern motor cars are equipped with a most beautiful thing: they can tell us how cold it is. I hurriedly jumped into my vehicle, expecting the temperature to be well below freezing this morning. A light dusting of snow on our mountains is a testament to icy weather. I meant to let my children know how “freezing” it was, only to see it was 15֠C at 10H00.  “Spring”, my smart Alec son would’ve told me.  I am keeping Mum.

Butch and I are just waiting for Norway to give us the go-ahead, and in a snap, we’ll pack up and head off to Namaqualand to enjoy Spring. The flowers are said to be spectacular. I’ll keep you posted on our travel updates and share photos when we return.

With icy weather in mind, I want to share a deliciously decadent Beefy Brown Onion Soup to inspire your cooking for wintry days or travel snacks.  Make it a day or so ahead of the cold front. Instead of cheesy croutons, make plain bruschettas; keep them in an airtight container, and they’ll last for days. Garnish the soup with bruschetta and grated Parmesan before serving.

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Beefy Brown Onion Soup (Inspired by Ina Paarman)

1 crusty day-old French loaf, sliced

Method

1. In a large saucepan suitable for soup-making, fry the streaky bacon in olive oil until quite crispy.
2. Remove the bacon and sauté the onions, leeks and garlic until soft and golden.
3. Add the beef shin. Sautè
4. Add the stock. and sherry
5. Season, and don't forget to add the crispy bacon bits.  Use extra bacon bits for garnishing, too.
6. Simmer over low heat for at least 2-3 hours until the meat falls off the bone. You can also cook the soup in a preheated oven at 150C for the required time.  A slow cooker is perfect too. Just make sure the saucepan and lid can withstand oven heat.  I did mine in the oven.
7. Check and adjust seasonings.

To make the Bruschetta:

TO SERVE:

Ladle hot soup into soup bowls. Top with a crouton. Sprinkle a generous grating of Parmesan cheese over the crouton.  Finish off with a teaspoon of fresh, chopped parsley.

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We will be taking a Tupperware of soup along with us on our travels. I find it relaxing to know I have supper prepared when we’ve been travelling all day and need to chillax.

I’m going to ask Butch to give me his honest opinion on my masked appearance this evening!  I know I’ve put on weight so we won’t go there.